This Easy Homemade Butter Pecan Ice Cream is creamy, nutty, and oh-so-satisfying! With buttery flavors and crunchy pecans mixed in, it’s a sweet treat that makes any day feel special.
I love making this ice cream during warm months—it’s a hit with friends and family! Just mix, chill, and enjoy the smooth, rich taste, and don’t forget to sneak a few extra pecans for yourself! 😄
Key Ingredients & Substitutions
Pecans: These nuts add a lovely crunch and flavor to the ice cream. If you’re allergic to nuts or prefer a different taste, you can easily substitute with walnuts or leave them out entirely for a smoother texture.
Unsalted Butter: Using unsalted butter controls the saltiness in your ice cream. If you’re out of butter, coconut oil can work too, providing a slightly different flavor.
Brown Sugar: This gives the ice cream a rich sweetness. You can use white sugar if you want a lighter flavor, or maple syrup for a unique twist. Adjust the quantity based on your taste preference!
Heavy Cream: Essential for creaminess! If you’re looking for a lighter option, half-and-half or a dairy-free cream can be used, but expect a different texture.
Whole Milk: For best results, stick with whole milk. However, you can opt for skim milk if that’s what you have on hand, though it may reduce the richness.
How Do I Ensure My Ice Cream Base Is Perfectly Chilled?
Chilling your ice cream base is crucial for achieving a creamy texture. Here’s how to do it effectively:
- After mixing the heavy cream, milk, and sugars, cover your bowl to keep out any unwanted flavors.
- Place it in the refrigerator for at least 2 hours; overnight is even better! This helps everything blend well and gives your ice cream a fluffy texture when churning.
- Make sure your ice cream maker bowl is also pre-frozen if needed. It should be chilled for 24 hours before use to ensure proper churning.
Following these tips will help you create a silky, smooth butter pecan ice cream that everyone will love! Enjoy your treat! 🍦
Easy Homemade Butter Pecan Ice Cream
Ingredients:
- 1 cup pecan halves
- 4 tablespoons unsalted butter
- 3/4 cup packed brown sugar (light or dark)
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time, plus at least 2 hours to chill the ice cream base and 3 to 4 hours to freeze the finished ice cream until firm. Plan for a total of around 5 to 6 hours to enjoy your delicious homemade butter pecan ice cream!
Step-by-Step Instructions:
1. Toast and Butter the Pecans:
In a medium skillet over medium heat, melt the butter. Then, add the pecan halves along with the brown sugar. Stir constantly for about 3-5 minutes until the pecans are beautifully toasted and nicely coated with the caramelized butter and sugar. Just be careful not to let them burn!
2. Cool the Pecans:
Once toasted, transfer the buttered pecans to a parchment-lined sheet or plate to cool completely. If you prefer smaller pieces in your ice cream, roughly chop the pecans once they’re cool.
3. Make the Ice Cream Base:
In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt until the sugar is fully dissolved. It should be nice and smooth!
4. Chill the Base:
Cover the mixture with plastic wrap or a lid and refrigerate for at least 2 hours. If you can, let it chill overnight for the best results. This will ensure a super cold base for churning!
5. Churn the Ice Cream:
Once chilled, pour the mixture into your ice cream maker. Churn according to the manufacturer’s instructions until the ice cream reaches a soft-serve consistency.
6. Add the Pecans:
During the last 5 minutes of churning, add the cooled buttered pecans so they’re mixed in evenly.
7. Freeze to Firm Up:
Transfer the churned ice cream to an airtight container. Freeze it for 3-4 hours, or until it’s firm enough to scoop.
8. Serve and Enjoy:
Finally, scoop the creamy butter pecan ice cream into bowls or cones. Sit back, relax, and enjoy this delightful homemade treat!
This recipe makes a rich and creamy butter pecan ice cream, dotted with buttery, crunchy pecans. Perfect for warm days or any time you crave something sweet!
Frequently Asked Questions (FAQ)
Can I Use Unsalted Butter Instead of Salted Butter?
Yes, unsalted butter is recommended to control the saltiness of the ice cream. If you only have salted butter, simply omit the additional salt from the recipe.
What If I Don’t Have an Ice Cream Maker?
No problem! You can still make this ice cream using the “no-churn” method. After mixing your ingredients, pour them into a shallow dish and freeze. Stir every 30 minutes for the first 2-3 hours to break up ice crystals until it reaches your desired consistency.
How Should I Store Leftover Ice Cream?
Store any leftover butter pecan ice cream in an airtight container in the freezer. It stays fresh for up to 2 weeks, but it may harden a bit. Let it sit at room temperature for a few minutes to soften before scooping.
Can I Make This Recipe Dairy-Free?
Absolutely! You can substitute the heavy cream and whole milk with full-fat coconut milk or any dairy-free cream alternatives. Keep in mind that you may get a different flavor profile and texture, but it can still be delicious!
